Vellarikka Pachadi

Ingredients

• - 400g white cucumber in yogurt
• - 2 tbsp coconut oil
• - 1 fresh coconut (milk extracted)
• - 2 shallots
• - 2 green chillies
• - 1 sprig curry leaves
• - 1/4 tsp turmeric
• - Salt to taste

Method

1. Prepare cucumber: Peel 1 large vellarikka (Kerala yellow cucumber). Remove seeds. Grate coarsely or cut into thin strips.
2. Salt cucumber: Add a pinch of salt to the grated cucumber. Squeeze out excess water.
3. Make coconut-mustard paste: Blend half cup fresh grated coconut, 1 tsp mustard seeds, 2 green chillies and a pinch of turmeric to a smooth paste.
4. Combine: Mix squeezed cucumber with coconut-mustard paste.
5. Add salt and sugar: Add salt and a pinch of sugar. Mix gently.
6. Whisk yogurt: Whisk 1 cup thick fresh yogurt until completely smooth.
7. Add yogurt: Add whisked yogurt to the cucumber-coconut mixture. Stir gently.
8. Make tempering: Heat 1 tbsp coconut oil. Add 1 tsp mustard seeds — when they pop add 2 dried red chillies and curry leaves.
9. Pour tempering: Pour over the pachadi. Mix gently.
10. Serve: Chill briefly before serving. Vellarikka pachadi should be refreshing and creamy. Serve as part of Kerala sadhya.